Cranberry Muffin(man yue mei ma fen )

Cranberry Muffin

Introduction:

"I haven't done baking for a while. I was lucky to get a cktf-32gs electric oven with Changdi. When a new oven came into the house, I had to open it up. Besides, the time limit for the trial report was very tight. Still owe a lot of manuscripts and photos, it is too busy to do too much time-consuming things, and muffin is the most simple and fast cake. First, I made a crisp almond muffin, which was really not enough to eat. Then I made a cranberry muffin. The anthocyanins in cranberries are the most effective antioxidants and can delay aging. It's both beautiful and effective. I'll do more this time. I can share it with my best friends and friends. The red of cranberry is bright red. After adding it to the cake, the original light yellow cake will be bright and moving. Too many times, what delicious food brings us is visual pleasure. After that, the taste buds also bloom. Even the ordinary things feel extremely delicious, not to mention the attractive Cranberry muffins. "

Production steps:

Step 1: soften the butter at room temperature and soak the cranberries in white rum until soft.

Step 2: weigh all the ingredients and seasonings.

Step 3: drain the wine from the pickled cranberries and cut them into small pieces.

Step 4: add sugar to the butter and beat with an electric beater.

Step 5: break the egg, mix well into egg liquid, add the egg liquid several times, mix well.

Step 6: add milk several times and mix well.

Step 7: add the syrup and mix well.

Step 8: mix the low gluten powder and baking powder evenly and screen them in.

Step 9: continue to mix well into a fine paste.

Step 10: add most of the cranberries and mix well.

Step 11: pour into the mold until it is 7% full, and sprinkle the remaining cranberries on the surface.

Step 12: feed into the middle layer of the oven which has been preheated to 180 degrees, heat up and down, and then come out of the oven after 20 minutes.

Materials required:

Low gluten powder: 200g

Egg: 80g

Milk: 90g

Cranberry: 100g

White rum: moderate

Butter sugar: 100g

Fine granulated sugar: 50g

Syrup: 4 tablespoons

Baking powder: 1 teaspoon

Note: 1. The amount of the recipe can make 8 cups of Muffin Cake. You can increase or decrease the amount according to how much you want to make at a time. 2. Stir the egg beater at medium speed. 3. Add egg and milk several times, mix well before adding. 4. When stirring into a paste, due to the different flour and other materials used, the amount of milk can be adjusted appropriately. Finally, the paste that is neither dry nor too thin can be used.

Production difficulty: simple

Baking technology

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Man Yue Mei Ma Fen